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Our menu for Good Friday
The boss recommends:


Asparagus Cream Soup

with fine herbs and croutons




Steamed cod fillet

  on a ragout of white and green asparagus

with parsley potatoes




Fried victoria perch fillet

with wild garlic ravioli and tomato sauce

we serve it with rocket salad




Marinated salmon fillet

in a crispy potato coating

on saffron foam and fine vegetables



And for dessert:

Orange honey panna cotta

with rhubarb compote




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